3 small zucchini (10 ounces total), sliced lengthwise in half and then cut into 1/4-inch slices

8 ounces baby spinach, any tough stems removed, washed and spun dry

Aioli (recipe follows)

4 slices country bread, toasted

PREPARATION

1. Fill a large bowl with cold water. Squeeze in juice of a lemon half. Break off bottom three rows of leaves from each artichoke and discard. Cut off artichoke stems even with bottom hearts and discard. With a sharp pairing knife, trim away ragged edges around heart. Cut leaves even with top of heart. Rub all sides of artichoke with lemon. Cut each heart into 8 wedges, then cut away choke with a small knife. Scrape heart as necessary to remove and discard all hairy choke. Rub wedges with remaining lemon half and place in bowl of water.

2. Fill another large bowl with warm water. Spread out a clean kitchen towel. Cut off dark green leaves from leeks and set aside for another use. Cut off and discard root ends. Pull off and discard tough outer layer of each leek. Quarter each leek lengthwise, then cut crosswise into 1-inch pieces. You should have about 3 cups leeks. Place them in warm water and swish around to loosen dirt and sediment, which will fall to bottom of bowl. Let stand briefly, then lift leeks from water and drain on towel.

3. Rinse out bowl and refill with warm water. Spread out another kitchen towel. Cut off and discard fennel tops, and trim root end. Peel off and discard outer layer. Slice bulb in half lengthwise, cut out core, and discard. Place fennel halves cut side down on cutting board and cut crosswise into 1/4-inch slices. There should be about 1 1/3 cups. Rinse in warm water, and drain on towel.

Meanwhile, with a vegetable peeler, peel away strips of zest from half orange. Reserve remaining orange for another use.

5. Add orange zest, star anise, sugar, and saffron to pot and cook another 3 minutes. Add white wine and simmer about 10 minutes, or until liquid has almost evaporated and vegetables are glazed. Add tomato water and Pernod, stir in thyme and bay leaf, if using, and bring to a boil. Reduce heat to maintain a simmer, and season with salt and pepper to taste. If artichokes and leeks are not tender, cover pot and cook until just tender.

6. Stir in zucchini, celery, and fennel. Stir 1 to 2 minutes, or until fennel is crisp-tender; do not overcook. Just before serving, toss in spinach and cook to wilt. Remove from heat, and remove and discard thyme sprig and bay leaf. Taste and adjust seasoning.

7. Divide among four serving bowls and drizzle with Aioli. Serve with country bread and remaining Aioli on side.

Aioli

Makes: A generous 1 cup

INGREDIENTS

One 4- to 5-ounce Yukon Gold potato

4 garlic cloves

1 large egg yolk

1 cup extra virgin olive oil

Fine sea salt

Cayenne pepper

A few drops of lemon juice

1. Set a steamer basket over water in a pot and bring water to a simmer. Meanwhile, peel, rinse, and dry potato. Cut potato into 1/2-inch cubes for quick, even cooking.

2. Place potato cubes in basket, cover, and steam 20 minutes, or until completely tender when pierced with a knife.

3. Transfer potato to a small food processor. Using a rasp grater, grate garlic directly into processor (or mince garlic and add it). Add egg yolk and enough olive oil to allow blade to turn, and process until mixture is smooth. With machine running, slowly drizzle in remaining oil. Stop to scrape down sides as necessary. Season aioli to taste with salt, cayenne, and lemon juice. If aioli seems too heavy, it can be lightened by processing with 1 tablespoon water.

4. Serve or refrigerate in a covered container up to 3 days. Bring to room temperature before serving.

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